These pickled limes use Vadouvan spice blend, sometimes labeled French curry, a combination of Indian spices often including curry leaves, fenugreek, mustard seeds, coriander, shallots, and garlic. The exact blend depends on who makes it. It is aromatic and gives a haunting depth of flavor to the finished pickles. They are wonderful with fish, pork, and roasted vegetables and add a subtle tang to sauces, rice pilafs, or creamy grits. Lime pickles can be finely chopped into a condiment, used whole in braises, or thinly sliced and gently fried. Once you taste them, a world of possibilities opens up before you.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.